We all love it slow-braised with a roast or chopped up in a slaw, but as well as the classics, there are dozens of unusual ways to serve red cabbage. Russell Brown explores
from The Caterer
It can be hard to retain fresh herbal flavours when macerating, however this method works really well and will retain its fragrance for several days if chilled.
from The Caterer
Harts Group’s huge 424-cover project at Coal Drops Yard in London’s King’s Cross is firing a rapid increase in the growth of the family-owned business. Neil Gerrard finds out more
from The Caterer
For Alaska Seafood, sustainability doesn’t just relate to fish. It’s about creating a sustainable workforce, attracting new talent and promoting the industry as a great place to work. Over the next four months, Alaska Seafood will be unearthing the future stars of the hospitality industry. In part three, we meet executive head chef Olly Bird
from The Caterer
The bounty of the seasons drives the menu at Roots, the new sharing plate restaurant in York from Michelin-starred chef Tommy Banks. Vincent Wood checks it out
from The Caterer
What was your best subject at school?
It wasn’t my best, but graphic design was definitely my favourite
from The Caterer
Below is a formula applied to the scores in leading guides to discover the top 25 (twenty-five) restaurants in Britain. This is up-to-date as at October 2018 – post publication of the 2019 editions of the leading guides.
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from Fine Dining Guide
With Brexit approaching – whatever and whenever that may be – it’s crucial that operators are prepared for what is likely to be a challenging market, says Lynx Purchasing
from The Caterer
The Basque Country, straddling the border between France and Spain, boasts more Michelin-starred restaurants per capita than any other region in the world. However, this cookbook focuses on its traditional recipes handed down through the generations.
from The Caterer
In this recipe, the clams open to release their briny juices, which boost the flavour of the sauce and enhance the hake perfectly
from The Caterer
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